Anyway, JUST LOOK AT THIS BEAUTY. It’s heaven in a cake, if you like chocolate. If you don’t, this definitely isn’t one for you, but who doesn’t like at least one of the chocolates?!
I get that it’s a bit of an intense looking cake, but I also find it quite satisfying. It literally is chocolate heaven in every bite. Triple chocolate sponges, triple chocolate buttercream, and a chocolate drip. Yum.
The method in which I decorate it, is a little faffy to explain, but you really just have to roll with it. I found it much easier to use a base crumb coat of just a basic buttercream, and then stick the three different flavours to it (rather than just going straight on to cake!)
As a kid, all I ever wanted for my birthday was Nana’s homemade cakes. Chocolate was, is, and will always be my favorite type, especially hers. They were always from scratch, incredibly moist and tender, and absolutely loaded with chocolate.
I’m not sure what she did differently that made them taste so restaurant worthy. While it may not be as good as Nana’s, this triple layer moist cake is the best I’ve ever made.
Three chocolate cake layers of deep, dark chocolate. Oh so good! It’s definitely not a classic chocolate cake recipe!
Chocolate ganache, two ways: a whipped chocolate ganache filling, and as the decorations in truffle form on top of the cake.
Fluffy chocolate buttercream that you’ll have a hard time not eating from the bowl. You’ll find yourself scraping the chocolate frosting of the sides of the cake just to eat it!
It’s a smaller cake, but a decadent cake that you’re gonna love! Don’t be surprised if your family eats the entire cake!
It pairs perfectly with either hot coffee or vanilla ice cream.
Ingredients :
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons salt
- 4 large eggs
- 1½ cups buttermilk
- 1½ cups warm water
- ½ cup of vegetable oil
- 2 teaspoons vanilla extract
Instructions :
Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess. (see cooking lesson below) Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
Add eggs, buttermilk, warm water, oil, and vanilla. Beat on medium speed until smooth. This should take just a couple of minutes.
Divide batter among the three pans. Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.F rost with your favourite frosting an d enjoy.
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